Canadian Smoked Trout with Dill Cream

Introduction

Experience the flavors of Canada with this delicious smoked trout recipe. Grilled to perfection on the Arteflame grill, the trout develops a crispy, smoky exterior while remaining juicy inside. Paired with a creamy dill sauce, this dish is both elegant and incredibly flavorful. The unique flat cooktop of the Arteflame ensures even cooking, giving the trout a beautifully seared crust without burning.

Ingredients

• 2 fresh trout fillets
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to get to optimal cooking temperature.

Step 2: Prepare the Dill Cream Sauce

1. In a small bowl, mix sour cream, fresh dill, lemon juice, Dijon mustard, and minced garlic.
2. Stir until all ingredients are well combined. Set aside.

Step 3: Season and Sear the Trout

1. Season the trout fillets with salt and pepper.
2. Add butter to the flat cooktop close to the center grill grate.
3. Place the trout fillets skin-side down on the hot flat cooktop griddle.
4. Sear for 2-3 minutes until golden brown.

Step 4: Smoke and Finish Cooking

1. Move the trout fillets to a cooler section of the griddle cooktop.
2. Allow the trout to continue cooking in the smoky heat for another 5-7 minutes until it reaches an internal temperature of 130°F.

Step 5: Plate and Serve

1. Remove the trout from the grill when the internal temperature is 15°F below the final desired temperature.
2. Let the trout rest for 5 minutes.
3. Serve with the prepared dill cream sauce.

Tips

• Use fresh trout for the best flavor.
• Always sear the skin side first to get a crispy finish.
• Adjust the cooktop zones to control heat levels for perfect cooking.
• Let the fish rest before serving to allow juices to redistribute.

Variations

• Lemon Garlic Trout: Add extra lemon zest and garlic to the seasoning mix for a citrusy twist.
• Spicy Cajun Trout: Use Cajun seasoning for a smoky and spicy kick.
• Herb Butter Trout: Swap dill for thyme and parsley to create an herbaceous butter sauce.
• Maple-Glazed Trout: Brush the fillets with maple syrup in the last minutes of grilling for Canadian sweetness.
• Smoked Paprika Trout: Add a pinch of smoked paprika for a deeper smoky flavor.

Conclusion

Canadian smoked trout with dill cream is a simple yet flavorful dish that highlights the versatility of the Arteflame grill. The perfect balance of smoky, tender fish and creamy dill sauce makes this a must-try recipe for any grilling enthusiast.

Best Pairings

• Grilled asparagus with lemon zest
• Roasted baby potatoes
• A crisp white wine, such as Sauvignon Blanc
• A fresh green salad with a light vinaigrette